Broccoli & Chicken Mini Cupcakes

 

Prep Time 15 min Total Time 60 min Servings

 

Would you believe I was  going to make  a broccoli casserole  , my girls  said , mama  make broccoli cupcakes  and proceeded to get the muffins pans .

 

Broccoli - Chicken Mixture : 1                tablespoon vegetable oil
1                pound  boneless skinless chicken breasts, cut into bite-size pieces
1               medium onion, chopped (1/2 cup)
1               cup Green Giant  frozen chopped broccoli, thawed and drained
1/2           teaspoon salt
1/4           teaspoon pepper
1              cup shredded Cheddar cheese (4 oz)

Baking Mixture :
 1/2          cup Original Bisquick mix
1/2          cup milk
2             eggs
  1.       Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2.       In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
3.       In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
4.        Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.